Peppered Fillet Of Beef With Grilled Artichoke Salad
Treat yourself to a delicious meal with these succulent fillet steaks, coated in crushed pink peppercorns and cooked to tender perfection. Served alongside a vibrant salad of grilled baby artichokes, mixed salad leaves, peppers, and SunBlush tomatoes, each bite is a burst of flavor and freshness. Drizzled with aged balsamic vinegar, this dish is a delightful balance of hearty steak and crisp, zesty salad.
— Constant Cookbook
Ingredients
- 2 fillet steaks (about 140g each)
- 1 tbsp dried pink peppercorns , crushed with a rolling pin
- 1 tbsp olive oil , plus a drizzle
- 250g grilled baby artichoke hearts , drained and halved if whole
- 85g mixed salad leaves
- 100g grilled peppers
- 10 SunBlush tomatoes
- balsamic vinegar (look for a good one, aged for about four years)
Instructions
- Heat oven to 180C/160C fan/gas 4. Place a non-stick frying pan over a medium heat, season the beef with salt, then rub in the crushed peppercorns. Add the oil to the pan, then brown the steaks for 1 min each side. Place on a roasting tray and put in the oven for 5-8 mins. Remove, wrap tightly in foil, then leave to rest while making the salad.
- Arrange the artichoke pieces on two serving plates. Put the salad leaves in a mixing bowl with the peppers and tomatoes, drizzle in a little olive oil, season, then arrange on top of the artichokes. Drizzle some balsamic over the top. Remove beef from the foil, slice, then place on the plate and serve.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 582 calories
- Fat Content: 45 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 14 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 32 grams protein
- Sodium Content: 3.49 milligram of sodium
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